Best Rocco Dispiritos Chicken Parmigiana Recipes

Chef Rocco Dispirito's Mama's Meatballs image

Provided by Crabzilla

Categories Veal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3 -6 cups of your favorite marinara sauce

Steps:

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
Combine with hands until mixture is uniform, do not overmix.
Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
This should take about 10-15 minutes.
While meatballs are browning, heat the marinara sauce in a large pot.
Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
Serve alone or over your favorite pasta.

Rocco DiSpirito's Chicken Parmigiana Recipe - (4.4/5) image

Provided by lianbl88

Number Of Ingredients 12

3/4 3/4 3/4 cup whole wheat panko bread crumbs
Salt
Freshly ground black pepper
4 4 4 large egg whites (I also use whole eggs)
2 2 2 (8-ounce) boneless, skinless chicken
breasts, cut in half lengthwise
Olive oil cooking spray
2 2 2 cups good marinara sauce, such as Trader Joe's
4 4 4 cups arugula
1/2 1/2 1/2 tablespoon red wine vinegar
4 4 8 ounces fresh mozzarella, cut into 8 even slices
1 1 1 ounce Parmigiano-Reggiano, grated

Steps:

Preheat the broiler. Position a rack in the middle of the oven, about 16 inches from the bottom of the heating element. Line a baking sheet with aluminum foil and place a wire rack on top. Place the bread crumbs in a shallow pie pan and season with salt and pepper. Beat the egg whites in a large bowl until foamy. Season the chicken with salt and pepper. One cutlet at a time, coat the cutlets with egg white, then move each cutlet to the bread crumbs and coat it evenly. Coat the chicken with four seconds of cooking spray and place each cutlet on the rack. Place the cutlets under the broiler and cook until browned on one side, about eight minutes. Then flip the cutlets over and brown the other side. While chicken is cooking, bring the tomato sauce to a simmer in a small saucepan. Place the arugula in a chilled bowl. Dress with vinegar and season with salt and pepper and sprinkle with the Parmigiano or feta, toss lightly. Remove the chicken from the broiler and place it in a 9x13 ovenproof baking dish. Top each cutlet with tomato sauce and two slices of mozzarella. Return the cutlets to the broiler and cook until the mozzarella is melted ~ 4 - 5 minutes. Remove from the broiler and divide the chicken and salad among four plates. Rocco's version has 11 grams of fat and 324 calories. Recipe courtesy "Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy--All Under 350 Calories."